Spaghetti with Lime and Arugula

I’m not sure why the sun-dried tomatoes didn’t warrant a mention in that title.

They were clearly the stand-out, in my opinion. There’s a few capers in there too, but they aren’t really noticeable.

I thought you should know that only two limes were harmed in the making of this pasta. Mireille Guiliano calls for three, but since you zest two and juice one I think it’s okay to slice the one you zested.

This is a French Women Don’t Get Fat recipe, but I can’t help but think that it would be really good with some goat cheese. Just saying.